Peanut Butter Cookies

My peanut-butter-loving younger brother had a birthday last week, and he's blessed with an unBrookelike speedy metabolism, so I sent him a batch of cookies in the mail. These were good, but more on the crunchy side than the chewy side, so the "don't overbake" warning is important. Making the criss-cross mark on each cookie was really the most fun part.



Chewy Peanut Butter Cookies
via Baking and Books

1/2 cup smooth peanut butter
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Position the rack in the top and bottom third of your oven. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper or aluminum foil.

In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter with the butter and sugars until light and fluffy, 3 to 4 minutes. Beat in the egg.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.

Scoop dough by the rounded tablespoonful and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an “X” pattern, creating the cross hatch effect. (The cookies should now measure approximately 2 inches in diameter.) Bake for 10 minutes, or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.